Fish and Shellfish Processing Two Kinds of Fish

  • Slides: 22
Download presentation

Fish and Shellfish Processing

Fish and Shellfish Processing

Two Kinds of Fish • Fin fish – bangus, bisugo, catfish, tilapia and other

Two Kinds of Fish • Fin fish – bangus, bisugo, catfish, tilapia and other freshwater fish. • Shellfish – mollusks and crustaceans • Mollusks – oyster, clams and mussels • Crustaceans – lobsters, shrimp and crabs

Major Parts of the Fish

Major Parts of the Fish

Characteristics of Fresh Fish 1. 2. 3. 4. 5. 6. 7. Eyes are bulging,

Characteristics of Fresh Fish 1. 2. 3. 4. 5. 6. 7. Eyes are bulging, clear, full and bright. Gills are red and covered with clear shine. Odor is sea water smell, not foul. Flesh is firm and elastic. Scales are complex, shinny and intact. Color is bright and shiny. Belly walls are undamaged.

MARKET FORMS OF FISH

MARKET FORMS OF FISH

MARKET FORMS OF FISH 1. Whole fish – are sold in the market fresh

MARKET FORMS OF FISH 1. Whole fish – are sold in the market fresh and sometimes alive.

MARKET FORMS OF FISH 2. Dressed fish – is whole but entrails, scales, fins

MARKET FORMS OF FISH 2. Dressed fish – is whole but entrails, scales, fins and head are detached.

MARKET FORMS OF FISH 3. Butterfly fish – is done by slicing a whole

MARKET FORMS OF FISH 3. Butterfly fish – is done by slicing a whole fish lengthwise to remove its backbone and ribs.

MARKET FORMS OF FISH 4. Fillet – is the boneless form of fish.

MARKET FORMS OF FISH 4. Fillet – is the boneless form of fish.

MARKET FORMS OF FISH 5. Steaks – are slices cut horizontally form a large

MARKET FORMS OF FISH 5. Steaks – are slices cut horizontally form a large fish.

MARKET FORMS OF FISH 6. Fish sticks – are cut evenly from large slabs

MARKET FORMS OF FISH 6. Fish sticks – are cut evenly from large slabs of frozen fillets.

Types of Shellfish Scallops Crabs Mussels oyster

Types of Shellfish Scallops Crabs Mussels oyster

Types of Shellfish Shrimp Lobster

Types of Shellfish Shrimp Lobster

Characteristics of Shellfish

Characteristics of Shellfish

Market Forms of Shellfish • Live Shellfish • Whole Shellfish • Shucked shellfish

Market Forms of Shellfish • Live Shellfish • Whole Shellfish • Shucked shellfish

Market Forms of Shellfish • Headless Shellfish • Cooked Shellfish

Market Forms of Shellfish • Headless Shellfish • Cooked Shellfish

Causes of Fish Spoilage • Fatty fish spoil faster than bony fish • Small

Causes of Fish Spoilage • Fatty fish spoil faster than bony fish • Small fish decay faster that large fish • Cold water fish spoil faster than warm water fish • Bacteria are also present in the external slime, on gills, and in the interiors of fish. • The most common chemical action that causes spoilage is when oxygen in the air attack unsaturated oils in fish causing rancidity.

Methods of Processing Fish and Shellfish Products

Methods of Processing Fish and Shellfish Products

Methods of Processing Fish and Shellfish Products • Freezing • Smoking • Drying or

Methods of Processing Fish and Shellfish Products • Freezing • Smoking • Drying or dehydration • Fish curing • Canning

Pointers for Review • Food Management and Preservation • Basic and other Ingredients in

Pointers for Review • Food Management and Preservation • Basic and other Ingredients in food Processing and Preservation • Methods of Preservation • Meat and Poultry Processing • Fish and Shellfish Processing • References: • pages 1 to 36 of your textbook • powerpoint presentation

Activity: whole sheet of paper • Answer the following: • Page 23 (Assessment) •

Activity: whole sheet of paper • Answer the following: • Page 23 (Assessment) • Page 33 (Assessment)

SHELLFISH Shellfish There are two classifications of shellfishSHELLFISH Shellfish There are two classifications of shellfish
Fish Processing Fish Processing 33014 Fish Processing WhatFish Processing Fish Processing 33014 Fish Processing What
Fish and Poultry Fish and Shellfish Two TypesFish and Poultry Fish and Shellfish Two Types
One Fish Two Fish Red Fish Blue FishOne Fish Two Fish Red Fish Blue Fish
One Fish Two Fish Red Fish Blue FishOne Fish Two Fish Red Fish Blue Fish
One fish Two fish Red fish Blue fishOne fish Two fish Red fish Blue fish
One Fish Two Fish Red Fish Blue FishOne Fish Two Fish Red Fish Blue Fish
Shellfish Shellfish Second largest category of seafood ShellsShellfish Shellfish Second largest category of seafood Shells
Connecticuts Shellfish Growing Area Program Recreational Shellfish ProgramsConnecticuts Shellfish Growing Area Program Recreational Shellfish Programs
Shellfish Restoration Planning in Connecticut Shellfish Gathering UpdateShellfish Restoration Planning in Connecticut Shellfish Gathering Update
CRIME KINDS OF CRIMES KINDS OF CRIMINALS KINDSCRIME KINDS OF CRIMES KINDS OF CRIMINALS KINDS
Two Kinds Of Social Media Two Kinds ofTwo Kinds Of Social Media Two Kinds of
Two Kinds by Amy Tan Two Kinds IntroducingTwo Kinds by Amy Tan Two Kinds Introducing
Fish and Fish processing Fish Procurement What areFish and Fish processing Fish Procurement What are
One Fish Two Fish Red FishWhose Fish ExploringOne Fish Two Fish Red FishWhose Fish Exploring
One Fish Two Fish Three Fish Reading withOne Fish Two Fish Three Fish Reading with
Fish preservation processing methods Fish preservation and processingFish preservation processing methods Fish preservation and processing
FISH PROCESSING AND PRESERVATION 32 1 Fish processingFISH PROCESSING AND PRESERVATION 32 1 Fish processing
Unit 11 Fish and Shellfish Identification and FabricationUnit 11 Fish and Shellfish Identification and Fabrication
MICROBIAL MANAGEMENT IN FISH AND SHELLFISH LARVICULTURE FROMMICROBIAL MANAGEMENT IN FISH AND SHELLFISH LARVICULTURE FROM
34 Fish and Shellfish Identification Objectives Recognize different34 Fish and Shellfish Identification Objectives Recognize different